The Influence of Myoglobin on the Color of Beef During the Storage

The objectives of present study were to investigate the influence of pigments and myoglobin on the color of fresh beef during the storage. The effect of the relative amounts of myoglobin, and the total and chromatic absorbance, on the lightness, redness and yellowness of beef longissimus lumborum, were evaluated. The results showed that the changes in color parameters of 0 and 7d depended primarily on the relative content of the three chemical forms of myoglobin. The value of the L* depended mainly on variation A525. The value of the a* depended on the forms of the myoglobin, while the value of the b* depended on the proportions of the deoxymyoglobin (Mb), oxymyoglobin (MbO2) and metmyoglobin (MetMb).